Season chicken breast with salt and Flavor God Garlic Lover's Seasoning. Add onions to the bottom of the slow cooker, then layer chicken breast on top. Add carrots, garlic, celery, bay leaves, and chicken stock to the slow cooker.
Cook on high for 3 hours, then remove chicken breasts and allow to rest while preparing the roux.
Add butter to a medium pan and melt over medium high heat. Gradually add about half of the flour while continuously whisking, then add about half of the coconut milk to keep lumps from forming. Continue gradually adding the remaining flour while whisking.
Whisk roux into the slow cooker, then add frozen peas and corn. Shred chicken with two forks, then return to slow cooker. Continue cooking on high for 30 more minutes.
Top with a baked biscuit of choice before serving.
I topped my pot pie with Pillsbury Golden Layers Butter Tastin' Bisquits, which adds about 180 calories per serving. I left them off the nutrition info here so you could pick your favorite biscuits and just add those macros on top of the base recipe.